November 21st, 2024
Recipes
Kabocha Pumpkin and Maybe Crab Soup
Valentina P
- Difficulty
•
- Time 35"
A very simple and velvety smooth kabocha pumpkin soup with notes of fresh ginger in every bite. This soup can be served hot or chilled, with a dollop of fresh crabmeat on top to make it taste extra special.
How To MakeDiet Type: Paleo
Shopping List
- 1/2 small kabocha pumpkin (about 1 pound)
- 1/2 pound carrots, diced
- 1/2 pound fresh lump crabmeat (for topping, optional)
- 2 1/2 cups water
- 2 tablespoons olive oil
- 1/2 cup onion, diced
- 1/2 inch knob fresh ginger (optional)
- 1 garlic clove, chopped
- 1/2 teaspoon salt (adjust to taste)
- pepper, to taste
Instructions
- Step 1: Remove the inner seeds and peel from the kabocha. Dice the orange flesh into 1 inch pieces. Set aside.
- Step 2: Heat the oil in large pot over medium-high heat. Add the garlic, onion, and ginger. Cook for 3 to 4 minutes, stirring often, until the onion begins to soften.
- Step 3: Add the diced carrots and pumpkin to the pot. Cook for another 1 to 2 minutes. Then add the water, salt, and pepper. Bring the soup to a boil and then cover with a lid. Lower the heat to medium and simmer for 10 to 15 minutes, or until the pumpkin is very tender.
- Step 4: Puree the cooled soup with an immersion blender (we like this one), standing blender, or food processor until very smooth. It will make a thick soup, so add an extra 1/2 cup of water for a thinner soup.
- Serve: Enjoy the soup warm or chilled, each topped with fresh mint and a small dollop of crabmeat.
Recipe Notes
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Kabocha Pumpkin and Maybe Crab Soup
PT35M 1/2 small kabocha pumpkin (about 1 pound) 1/2 pound carrots, diced 1/2 pound fresh lump crabmeat (for topping, optional) 2 1/2 cups water 2 tablespoons olive oil 1/2 cup onion, diced 1/2 inch knob fresh ginger (optional) 1 garlic clove, chopped 1/2 teaspoon salt (adjust to taste) pepper, to taste Gluten Free Paleo 4 Servings
Ingredients:
